Pappardelle With Creamy Chicken Sauce Recipes

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PAPPARDELLE WITH CREAMY CHICKEN SAUCE



Pappardelle with Creamy Chicken Sauce image

This rich and creamy pasta dish is the epitome of satisfying Italian comfort food. Since it's a quick 35 minutes to make, why not make it for dinner tonight?

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 35m

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
7 boneless, skinless chicken thighs, cut into 1-inch pieces (2 pounds total)
Coarse salt and ground pepper
1 medium yellow onion, diced medium
2 garlic cloves, minced
2 cups heavy cream
1 pound pappardelle

Steps:

  • In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and cook until it releases its juices and is almost cooked through, about 7 minutes. Add onion and cook until translucent, stirring occasionally, about 6 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cream and bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, until sauce is thick enough to coat the back of a spoon, about 15 minutes. Season to taste with salt and pepper.
  • Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a creamy sauce that coats pasta. Serve immediately.

Nutrition Facts : Calories 746 g, Fat 42 g, Fiber 3 g, Protein 33 g

HOMEMADE PAPPARDELLE



Homemade Pappardelle image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 5

2 cups "00" or all-purpose flour, plus more for dusting
Fine sea salt
2 large eggs plus 2 egg yolks
1 tablespoon extra-virgin olive oil
Semolina flour, for dusting

Steps:

  • Whisk the "00" flour and 3/4 teaspoon salt in a large bowl, then make a well in the center. Whisk the whole eggs and egg yolk with the olive oil and 2 tablespoons water in a measuring cup, then pour into the well. Stir together until a craggy dough forms. (If the dough is too crumbly, add up to 1 more tablespoon water.) Turn out the dough onto a generously floured surface and knead, folding the dough onto itself, until smooth, about 10 minutes. Wrap in plastic wrap and let rest at room temperature for 1 hour or refrigerate overnight; bring the dough to room temperature before using.
  • Cut the dough into 4 equal pieces. Cover 3 of the pieces and set aside. On a semolina- dusted surface, roll out the remaining piece of dough as thin as possible with a rolling pin so it is nearly see-through. Roll up the sheet into a thin log. Slice crosswise into 3/4-inch-thick strips. Transfer the pasta to a baking sheet dusted with semolina, then sprinkle with more semolina. Repeat with the remaining dough. Cover with plastic wrap until ready to cook.
  • Bring a pot of salted water to a boil. Add the pappardelle and cook until tender, 5 to 6 minutes. Drain, reserving 1 cup cooking water. Toss with your sauce, adding the reserved cooking water as needed to loosen.

PAPPARDELLE WITH BOLOGNESE SAUCE



Pappardelle with Bolognese Sauce image

Provided by James Briscione

Categories     main-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 21

2 tablespoons olive oil
8 ounces ground beef
8 ounces ground pork
8 ounces ground veal
Kosher salt and freshly ground black pepper
1 cup finely chopped yellow onion (about 1 medium onion)
1/2 cup finely chopped carrot (about 2 medium carrots)
1/4 cup finely chopped celery (about 2 stalks)
5 cloves garlic, finely chopped
1/4 cup tomato paste
1 cup dry white wine
6 sprigs fresh thyme
2 sprigs fresh sage
24 ounces (3 cups) chicken stock
Fresh Pasta
1/2 cup heavy cream
Grated Parmesan, for garnish
7 ounces "00" or all-purpose flour (about 1 1/2 cups) (see Cook's Note)
3 ounces semolina flour (about 1/2 cup) (see Cook's Note)
3 large eggs (see Cook?s Note)
Kosher salt

Steps:

  • Put the oil in a large, heavy-bottomed saucepan over medium-high heat. Add the ground meats, sprinkle with salt and pepper, and cook until thoroughly browned and crisp, about 12 minutes. Add more oil as needed if the meat is sticking to the pan.
  • Add the onion, carrots, celery, garlic and a heavy pinch of salt to the meat and continue cooking, stirring often, until the vegetables are softened, 6 to 8 minutes.
  • Whisk together the tomato paste and white wine in a small bowl. Add to the pot and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Cook until the bottom of the pan is dry, about 8 minutes.
  • Tie the thyme and sage together with some twine to form a bundle and add to the pan. Stir in the chicken stock and season with salt. (Taste to check the seasoning.) Bring the sauce to a simmer. Reduce the heat to maintain a low simmer. Cover and cook until sauce thickens slightly, about 90 minutes, stirring occasionally.
  • While the sauce simmers, make the pappardelle: Divide the Fresh Pasta dough in half, working with one half at a time and keeping the other half wrapped. Set up a pasta roller attachment on a stand mixer (or secure a hand roller to the side of your work surface) and set it on the widest setting. Lightly dust a baking sheet and work surface with semolina and roll out your dough with a rolling pin until it is thin enough to pass through the pasta roller. Turn on the pasta roller and pass the dough through once, then fold in half, dust with semolina, and put through the roller again. (Keep dusting lightly with semolina flour as needed if the dough seems sticky or damp.) After the second pass through the roller, fold the dough into thirds (like a letter) and roll out one side slightly with a rolling pin so it is thin enough to pass through the machine. Pass through the machine, fold in half again, and pass through one more time. Go to the next setting and pass the dough through twice without folding. Go to third setting and pass through twice. Repeat with the fourth and fifth settings, passing the dough through twice on each.
  • Coat the rolled dough with semolina and cut the long sheet of pasta into 10- to 12-inch pieces (you should have three). Stack them on top of each other, sprinkling semolina flour between each sheet. Once all the pieces are stacked, fold the stack in half, then fold in half again. Cut the dough crosswise into strips that are 3/4 to 1 inch wide. Unfold and separate the noodles and place on the prepared baking sheet, making sure they are coated with semolina. (If not cooking right away, make 3 small nests, put in resealable plastic bags and freeze until ready to cook.) Repeat the rolling and cutting process with the remaining pasta dough.
  • Bring a large pot of generously salted water to a rapid boil.
  • When the sauce is thick and the flavors are well developed, remove the herb bundle. Stir in the cream and set aside until ready to serve.
  • Drop 3 servings of pasta (half the full amount of noodles) into the boiling water and stir immediately. Leave the pasta to cook, stirring occasionally, about 3 minutes.
  • Transfer about 1 1/2 cups sauce to a large skillet over medium heat. Once the noodles are done, use tongs to transfer them to the pan. Allow some of the pasta water to get in the pan to help thicken the sauce. Toss well and add more sauce if necessary; simmer 1 to 2 minutes. Finish with grated Parmesan and toss again. Divide among 3 bowls and serve with more Parmesan. Repeat with the remaining pappardelle and sauce (you will have some sauce left over).
  • Mound the flour in the center of a clean countertop or cutting board. Make a well in the center of the flour 3 to 4 inches wide.
  • Crack the eggs into the well and add a pinch of salt. Using a fork, break the yolks and begin to beat the eggs as you would if making scrambled eggs.
  • Continue stirring the eggs with a fork in large circles, slowly incorporating the flour. When the eggs form a thick mass and become difficult to stir, about 3 minutes, fold the loose flour from the edges into the pile with a bench scraper and knead until a smooth dough forms. Discard any excess flour.
  • Shape the dough into a flat disk, wrap tightly with plastic wrap and set aside to rest for 20 minutes before rolling. If waiting more than 1 hour, refrigerate or freeze the dough. The dough will keep refrigerated for up to 24 hours.

PAPPARDELLE WITH CREAMY MUSHROOM AND PINE NUT SAUCE



Pappardelle With Creamy Mushroom and Pine Nut Sauce image

Anyone who likes mushrooms and enjoys their pasta sweet and creamy should try this. I normally prefer spicier food, but made this for dinner last night and thought it was delicious. I heated the left-overs in the microwave for lunch today, and the sauce tasted even better. I used lite cream and penne rigate in place of the pappardelle. Recipe was recently featured on Australian television cooking show, Fresh.

Provided by Soobeeoz

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

375 g pappardelle pasta
2 tablespoons olive oil
2 garlic cloves, crushed
1 onion, chopped finely
250 g mushrooms, finely sliced
1 cup cream (250ml)
1/2 cup parmesan cheese, grated
60 g pine nuts, toasted
100 g sultanas
salt and pepper
1/4 cup flat leaf parsley, chopped

Steps:

  • Cook pasta in a large pot of boiling salted water according to packet instructions until al dente; drain and return to pot.
  • Meanwhile, heat oil in large fry pan over medium heat and cook garlic and onion for 3-4 minutes or until soft. Add mushrooms and cook a further 5 minutes or until just tender.
  • Stir in cream, half the cheese, pine nuts and sultanas and simmer gently until heated through. Season with salt and freshly ground black pepper.
  • Add sauce to hot pasta and stir through flat-leaf parsley.
  • Serve pasta topped with remaining parmesan.

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Top Asked Questions

How to cook pappardelle pasta with chicken?
Season the chicken, add the crushed garlic and saute till fragrant. Pour in the chicken stock and simmer for a few minutes before adding in the dijon mustard and cooked mushrooms back to the pot. Add in the whole milk or cream along with the Pappardelle pasta. Simmer on a high heat for 2 minutes, stirring the pot.
How do you cook pappardelle with cream?
Add the zest to the pan, followed by the crème fraiche or cream and parsley. Lift the pappardelle out of the cooking water and add directly to the pan using tongs. Toss everything together well, then add enough cooking water to make the dish loose and silky.
What can I use instead of pappardelle sauce?
Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a creamy sauce that coats pasta. Serve immediately. Instead of pappardelle, try the recipe with tagliatelle or fettuccine.
What is pappardelle pasta made of?
It is made with white mushrooms, whole chicken breasts and fresh parsley. Which comes in a creamy sauce that is sure to make enhance the flavor of the pappardelle noodles. pasta has large flat type noodles, similar to fettuccine and originates from Tuscany.

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